This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

Mint Buttercream Frosting With Dark Chocolate Glaze

Read Reviews (52)

"This is a good frosting for Mayonnaise Cake. If you're really having a chocolate fit, double the glaze! The frosting and cake are rich enough to cut the unsweetened chocolate taste. Pour some glaze on the middle layer too." — Brenda Benzar Butler

Ingredients Edit and Save

Watch video tips and tricks

Special Buttercream Frosting

One Bowl Chocolate Cake III

Chocolate Chip Cookie Dough Cupcake

Dark Chocolate Cake I

PHILLY Dark Chocolate Hazelnut Soufflé

Fabulous Fudge Chocolate Cake

How to Make Buttercream Frosting

German Chocolate Cake Frosting II

Chocolate Mint Candies Cookies

Sugar and Sweeteners

Battle of the Butter: Salted vs. Unsalted

Types of Salt

Original recipe makes 3 cups Change Servings

4 cups confectioners' sugar
1/2 cup butter, softened
1/8 teaspoon salt
1 teaspoon mint extract

4 tablespoons milk
2 (1 ounce) squares unsweetened chocolate
2 tablespoons butter

Check All Add to Shopping List

Directions

In a large bowl, cream 1 1/3 cups sugar with 1/2 cup butter or margarine, and salt. Blend extract, 2 tablespoons milk, and remaining sugar into mixture. Gradually stir remaining milk into frosting until desired spreading consistency is reached.
Melt and stir unsweetened chocolate and 2 tablespoons butter or margarine together in a microwave, or in a double boiler. Double this glaze if desired.
Frost cake. Pipe a frosting scallop at the top edge of the cake to keep glaze from dripping down the sides of the cake. Pour the glaze over the top of the cake. Chill until glaze has set.

Kitchen-Friendly View

ADVERTISE WITH US

Reviews More Reviews

Most Helpful Positive Review

Sep 25, 2007

A little confused. shouldn't there be a little bit of powdered sugar in the glaze to make it slightly sweetened. I love dark chocolate but it just seems extreme to not add any sweetner. I made this recipe right now and the frosting is delicious. if you don't like your mint to strong i recomend using 1/2 of a teaspoon and I added 3 Tablespoons powdered sugar to the glaze. it makes for a great presentation and I loved it on my brownies.

—LAURA PERRY

See full review »

Most Helpful Critical Review

Dec 14, 2008

I'm sorry but I really thought the frosting tasted like toothpaste.

—HANSENJK

See full review »

62 Ratings

Dec 16, 2008

I have made a recipe similar to this one for many years, but I have not made this one...so these are just some suggestions. The milk is not necessary. Use real butter only. Add the mint extract a little bit at a time until it is to your liking, as it can be very strong. I don't use unsweetened chocolate for the glaze. Milk chocolate works well. Don't forget the green food coloring!

—atara522

See full review »

Aug 09, 2011

I started out with this recipe prepared to reduce the powdered sugar to 3 cups, maybe even less. I’ve made enough buttercream frostings to know the ratio of sugar to butter I prefer and this called for a little more sugar than that preferred ratio. However, the cupcakes I was to frost with this turned out to be not nearly as sweet as they should have been, leading me to decide instead to prepare the frosting as written, using all 4 cups of the powdered sugar called for. It’s awesome good, simple as that. Fluffy, pleasantly minty, not too sweet as I thought it would be, and it couldn’t have been more perfect for the chocolate cupcakes I frosted with it. I did have to add a little more milk (I used half and half) to get it to the right consistency. I didn’t use the chocolate glaze, only because it didn’t work with how I decorated the cupcakes but I can only imagine how even better this frosting would be with it.

—naples34102

See full review »

Jul 11, 2008

DELICIOUSNESS. In the spririt of full disclosure, I didn't make the glaze because I loved the frosting enough on its own, and the mixed reviews on it made me a little wary. Also, I had a lot left over after icing my (Too Much Chocolate) cake, so I went a little overboard on decorating the cake. I didn't think it was too sweet at all, but my sweet tooth is still as legendary as it was when I was six and would have had an all-sugar diet had it been permissable. I started scooping up the leftovers and eating them straight (not such a good idea; the mint started to do a tap-dance on my tastebuds, but oh well). It looks lovely (colored it yellow because I was out of all the other colors), both spreads and pipes like a dream. HOWEVER, it did almost give me a heart attack when it jammed my beater right after I added the milk. This icing means business. :)

—CJ

See full review »

Apr 24, 2007

the frosting is wonderful... I added green food coloring as well to liven it up. However, the glaze is gross. It was way too bitter for my taste. I ended up adding a bit of milk and more sugar to make it into a chocolate frosting.

—GREENCH

See full review »

Jul 13, 2009

This was SO GOOD! I followed the recipe exactly, only made the frosting, didn't need the glaze. The mint was not too strong and didn't overpower the flavor. Don't add anymore or it might be too intense! Made the frosting to cover the One Bowl Chocolate Cake III from this site. The flavors went together perfectly and everybody that tasted it LOVED it!

—Alisan

See full review »

Dec 02, 2003

At first, the mint buttercream seemed a bit too sweet, but after the chocolate glaze is added, it worked great. I used this frosting with a simple chocolate cake, with thin mints between the layers. The result was great!

—MDESSENA

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Chocolate Frosting III

Chocolate Cookie Buttercream Frosting

Chocolate Frosting II

Chocolate Fudge Buttercream Frosting

White Chocolate Mocha Frosting

Chocolate Icing

Chocolate Butter-Creme Frosting

Vanilla - Chocolate Powdered Sugar Frosting

Chocolate Cheese Frosting

Chocolate Coffee Buttercream Icing

ADVERTISE WITH US

Nutrition

Calories
267 kcal
13%

Carbohydrates
41.5 g
13%

Cholesterol
26 mg
9%

Fat
12.2 g
19%

Fiber
0.8 g
3%

Protein
0.9 g
2%

Sodium
96 mg
4%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Mint Buttercream Frosting With Dark Chocolate Glaze

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 267
Calories from Fat: 110

% Daily Value *
Total Fat 12.2g 19 %
Saturated Fat 7.7g 38 %
Cholesterol 26mg 9 %
Sodium 96mg 4 %
** Potassium 50mg 1 %
Total Carbohydrates 41.5g 13 %
Dietary Fiber 0.8g 3 %
Protein 0.9g 2 %
Sugars 39.5g
** Vitamin A 6 %
** Vitamin C < 1 %
** Calcium 2 %
** Iron 8 %
** Thiamin < 1 %
** Niacin 2 %
** Vitamin B6 < 1 %
** Magnesium 6 %
** Folate 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.